These soft and chewy classic gluten-free peanut butter cookies have buttery edges and tender bite! They're made with almond flour and couldn't be easier; no chilling of the dough! e and crunchy bits of peanut butter. They taste just like the bakery peanut butter cookies you know and love, complete with the classic criss cross pattern!
Why You'll Love this Recipe
There are probably 9483 different gluten-free peanut butter cookies on the web boasting JUST 3 or 4 or 5 ingredients. Those are the flourless variety. They have their place. They're a great cookie to make with what you've got on hand, but they're also distinctly different than a classic bakery-style peanut butter cookie.
These soft and chewy gluten-free peanut butter cookies are made with almond flour, which creates the best texture and makes them extra nutty. They have the perfect chew and crisp edges!
These cookies are foolproof and less finicky with bake time than their flourless cousin, producing a much more familiar peanut butter cookie. Flaky salt optional. Rather than drying out over time, these cookies soften even more from the moisture of the peanut butter.
Easy gluten-free peanut butter cookies - no chill!
These peanut butter cookies are super easy to make and don't require any chill time. This means you're only about 15 minutes away from having freshly baked cookies in your mouth.
What Kind of Peanut Butter for Cookies
As one of their primary ingredients, the peanut butter you use can affect your final cookie outcome. This recipe has been tested with an organic peanut butter that is mostly homogenous (not separated). If you're using a natural separated peanut butter, just be sure to stir the oil in really well before use. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread thinner.
For cookies, I'm definitively on team crunchy peanut butter. I want my cookie soft, but studded with crunch. This recipe will work whether you prefer creamy or crunchy peanut butter, so you do you!
Recipe
Soft Almond Flour Gluten-Free Peanut Butter Cookies
Ingredients
- 1½ cups + 3 tablespoons (189 g) super-fine blanched almond flour
- ½ cups + 3 tablespoons (79 g) Bob’s Red Mill tapioca flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup (102 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- ¾ cup (185 g) crunchy peanut butter, see note
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla extract
- Optional: Flaky salt, for sprinkling
INSTRUCTIONS
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a medium bowl, sift together the almond flour, tapioca starch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sugars on medium high speed until light and fluffy, about 3-4 minutes, scraping down the sides as needed.
- Add the peanut butter and mix until combined, scraping down the sides.
- Add the egg and vanilla and mix until combined, again scraping down the sides.
- With the mixer on low, slowly add the dry ingredients and mix until just combined. Use a cookie scoop or rolling with your hands, scoop 2 tablespoon sized balls of dough (30g) 2-inches apart on the prepared baking sheet (you'll need to bake iIn batches). Use the tines of a fork to gently press down on the cookie in two directions, creating a criss cross pattern.
- Bake for 10-12 minutes until the edges are set and slightly firm to the touch, but the center still look very soft. Remove from oven and, if desired, sprinkle with flaky salt. Let cool for 5 minutes on the baking sheet before using a thin spatula to carefully transfer them to a wire rack to cool completely. Store in an air tight container for several days, though the cookie edges will start to soften over time.
Notes
- Peanut butter note: Use either crunchy or smooth peanut butter. I recommend an organic homogenized (non separated) peanut butter, but if using a natural separated peanut butter, just be sure to give it a good stir before adding to the cookies. If your peanut butter is too thin, the dough will be hard to work with and the cookies will spread more.
- To make these dairy-free, replace the butter with plant butter - it will be just as delicious!
Megan H -
These are the perfect peanut butter cookie! I had a craving, and these were exactly what I wanted. The almond flour adds a better texture and flavor than a wheat flour cookie, and these had the perfect amount of sweetness to peanut flavor ratio. And the dough was extremely easy to work with!. This recipe is my new go-to for peanut butter cookies-thank you for another winner!
Sarah Gaudette -
I made these cookies as a gift for my brother who doesn’t eat gluten free. Everyone who tried them really liked them! They are great for a group of people and will be enjoyed by allergy sufferers and non-allergy sufferers alike. I highly recommend trying this recipe.
Alanna Taylor-Tobin -
I'm a fan of cookies anytime of day. I can't wait to try this recipe! <3
Nancy -
And I am so fortunate to be your neighbor and friend who gets to enjoy all of your efforts including these delicious PB cookies! Oh and G who is fussy, well, he gobbled them down!
Aysegul D Sanford -
15 minutes+peanut butter+no chill time = I AM IN! This cookie looks like my kind of midnight snack. As always, breathtaking photos.
Sending you warmest hugs Sarah. Cheers!